Where to eat in Hong Kong: Chef David Ricardo

For the Lucas Group, David Ricardo was a key player in the Melbourne openings of Chin Chin, GoGo Bar, Baby and Kong BBQ. He was head chef at Pearl Restaurant & Bar, which was awarded two chef's hats by The Age Good Food Guide under his watch and also at Pearl on the Peak in Hong Kong. He has recently taken over the kitchen of the Plaza Ballroom at the Regent Theatre in Melbourne. See plazaballroom.com.au.

WHAT'S YOUR FAVOURITE TABLE IN HONG KONG?

If you're looking for a bit of wow, check out Tenku RyuGin in Kowloon. It's on the 101st floor of the International Commerce Centre and has views overlooking Victoria Harbour and across to Victoria Peak. This is a branch of the main Tokyo restaurant Nihonryori RyuGin, although the term is an injustice – Tenku RyuGin is listed as number 24 in Asia's Top Restaurants. World-class Japanese food with one of the best views in town. See ryugin.com.hk

THE LOCAL FOOD DISCOVERY OF THE PAST YEAR?

Din Tai Fung isn't exactly a food discovery of the past year if you're living in Hong Kong. However, Traveller readers may relate as they've recently opened at Emporium Melbourne. This is yum cha done right – and one of the cheapest places in the world to dine at a Michelin star restaurant. See dintaifung.com.hk.

WHAT IS HONG KONG'S BEST-KEPT FOOD SECRET?

Not so sure it's a secret any more, but Under Bridge Spicy Crab is one of my favourites. There are now three restaurants all found in close proximity in Wan Chai. The hero dish is the deep fried spicy crab with typhoon sauce and lots of chilli – you can ask them to go easy on the chilli if you must – but don't. See underspicycrab.com.

PLACE TO GO ON A DAY OFF?

Take a helicopter flight to Macau. It's indulgent and completely over the top, yet still a must do on any Hong Kong visit. In casino terms, Macau is now bigger than Las Vegas. Extravagant and somewhat obscene, it's still a site to behold. Explore a little deeper and you'll find some great Portuguese restaurants – remnants of Portugal's former rule.

FAVOURITE INDULGENCE IN HONG KONG?

Cheese at Classified. I bought all my cheese here for the restaurant, partly because they are supplied by one of the world's best cheesemongers, Neil's Yard in London, but mainly because I worked my way through the cheese room tasting everything. And you can't have good cheese without good wine. See classifiedfood.com.

BEST TIME TO VISIT AND WHY?

October and November. The typhoon season is over and the days are pretty much sunny and clear but without the humidity that leaves most people exhausted and grumpy.

WHAT SHOULD A VISITOR AVOID, FOOD-WISE, IN HONG KONG?

Blood tofu. Maybe it's an acquired taste, maybe I was feeling a little jet lagged when I had it, but I will never, ever eat blood tofu again.

WHAT'S HOT IN THE AREA RIGHT NOW?

Mott 32, modern Cantonese cuisine – cool setting and innovative food. Tim Ho Wan – their baked barbecue pork buns are so good they were awarded a Michelin star. Seriously good and cheap, but you'll wait a while for a table. Prawn wonton soup at Mak's Noodle (77 Wellington Street, Central) – could this be the best noodle soup in Hong Kong? See mott32.com ; timhowan.com.